Mediterranean Chicken Gyros with Feta Tzatziki

Last summer, my friend Elias returned from visiting family in Thessaloniki and spent an entire afternoon trying to recreate the gyros he'd been raving about. We had chicken marinating in three different bowls, tzatziki experiments scattered across the counter, and pita breads cooling on every available surface. His version was close, but it took us another month of Sunday cookouts to nail down exactly what made that perfect balance of charred, seasoned meat and cool, tangy sauce.

I made these for my sister's birthday dinner last month, and honestly, seeing everyone leaning over their plates, juices running down their wrists, completely silent for the first five minutes, that's the kind of food memory that sticks. My nephew asked why we don't have gyro night every week, and I didn't have a good answer for him.

Ingredients

• Extra-virgin olive oil: The base of your marinade and tzatziki, so use something you really like the taste of
• Fresh lemon juice: Cuts through the rich chicken and creamy yogurt, adding that bright Mediterranean brightness
• Chicken thighs: More flavorful and forgiving than breasts, staying juicy even when you get that beautiful char
• Dried oregano and thyme: The classic Greek herb combo that smells like authenticity itself
• Sweet paprika and cumin: Add depth and warmth without overpowering the fresh herbs
• Full-fat Greek yogurt: Don't skip the fat content here, it makes all the difference in texture
• Feta cheese: The secret ingredient that elevates tzatziki from good to can't-stop-eating-it
• English cucumber: Fewer seeds and thinner skin means less prep work and better texture
• Pita breads: Look for ones that fold without cracking, or warm them wrapped in damp paper towels

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper in a large bowl. Add sliced chicken, toss until every piece is coated, cover and refrigerate for at least 30 minutes or up to overnight.

Make the feta tzatziki:

Peel, seed, and grate the cucumber, then wrap it in a clean kitchen towel and squeeze firmly until you've removed as much liquid as possible. This step is crucial for a thick, creamy sauce. Mix drained cucumber with Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and dill. Season with salt and pepper, cover, and refrigerate until ready to serve.

Cook the chicken to perfection:

Heat a large skillet or grill pan over medium-high heat, adding a drizzle of olive oil if needed. Shake excess marinade from chicken and cook in a single layer for 5 to 7 minutes per side until cooked through and lightly charred at the edges. Let rest for 5 minutes, then slice into thin strips.

Warm and assemble:

Warm pita breads in a dry skillet or wrapped in foil in a low oven for 2 to 3 minutes. Spread each pita with a generous spoonful of feta tzatziki, then layer with shredded lettuce, diced tomatoes, red onion slices, Kalamata olives, and sliced chicken. Drizzle with extra tzatziki and garnish with fresh parsley or mint leaves.

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These gyros have become our go-to Friday night dinner, the kind of meal where everyone builds their own just the way they like it, and the kitchen stays messy until Saturday morning because we're all too full and happy to care about cleanup.

Make-Ahead Magic

The chicken can marinate overnight, and the tzatziki actually tastes better after sitting in the fridge for a day, making this perfect for entertaining. Just slice all your vegetables in the morning and keep them in separate containers so everything stays fresh and crisp.

Pita Bread Perfection

If your pitas are being stubborn and cracking when you try to fold them, try wrapping them in a damp paper towel and microwaving for 15 to 20 seconds. The steam softens them just enough to become pliable without making them soggy or falling apart.

Beyond Chicken

While the chicken version is our house favorite, this same marinade works beautifully with thinly sliced leg of lamb, pork shoulder, or even portobello mushrooms for a vegetarian option. The feta tzatziki pairs perfectly with whatever protein you choose.

• Don't skip the cucumber squeezing step, seriously
• Let your chicken rest before slicing, or you'll lose all those juicy juices
• Have extra napkins ready, because good gyros are meant to be messy

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There's something about tearing into a perfectly assembled gyro that just feels like summer, regardless of what month it actually is. Enjoy every messy, delicious bite.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but 2 hours or overnight delivers the deepest flavor penetration. The lemon juice and olive oil tenderize while the garlic, oregano and spices infuse throughout the meat.

→ Can I use chicken breasts instead of thighs?

Chicken breasts work well though thighs remain more juicy during high-heat cooking. Slice breasts thinly against the grain and watch carefully to prevent drying out. Reduce cooking time by 1-2 minutes per side.

→ What makes the tzatziki thick and creamy?

Squeezing all excess water from the grated cucumber before mixing is essential. Full-fat Greek yogurt provides the rich base, while crumbled feta adds creaminess and tang. Chill for at least 30 minutes before serving for the best texture.

→ How do I get good char on the chicken?

Use a heavy skillet or grill pan over medium-high heat until hot. Cook chicken in a single layer without overcrowding. Let each side sear undisturbed for 5-7 minutes to develop those characteristic charred edges and caramelized spots.

→ What sides pair well with these gyros?

Classic Greek lemon roasted potatoes, village salad with cucumber and tomatoes, or simply extra tzatziki for dipping complete the meal. Warm pita quarters drizzled with olive oil also make excellent sides.

→ Can I make components ahead?

Marinate chicken up to 24 hours in advance. Tzatziki tastes better after resting 1-2 days and actually improves. Slice vegetables and store separately. Warm pita bread and assemble just before serving for the best texture.